Huevos Nevadas


Cooking Methodpoaching


Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, peanut free, tree nut free

Equipmentelectric mixer

Five Ingredients or LessYes



Taste and Texturecreamy, light, sweet

Type of Dishdessert


  • 1 quart milk
  • 1 vanilla bean, split, seeds scraped out and reserved
  • 8 egg yolks
  • 2/3 cup sugar
  • 2/3 cup egg whites (about 5 whites)
  • ¼ teaspoon cream of tartar
  • 1 pinch of salt
  • ½ cup sugar
  • ½ cup sugar
  • 2 tablespoons water
  • Grated zest of 1 lime


  1. Prepare the crème anglaise: In a heavy bottomed saucepan, heat the milk and vanilla bean and its seeds over medium heat until steaming. Remove from the heat and set aside. In a medium heatproof bowl that will snugly fit on top of a saucepan (or in the top of a double boiler), whisk the egg yolks and sugar until thick and lemon colored. Gradually whisk in the hot milk.

  2. Set the bowl over a medium saucepan of simmering water, stirring constantly with a wooden spoon until it thickens enough to coat the spoon, 7 to 8 minutes. Remove from the heat. Set a fine-mesh sieve over a bowl and strain the custard, discarding the vanilla bean. Cool for 20 minutes, then cover and chill.

  3. For the meringue: In a large shallow saucepan, heat 2 inches of water to 170°F and keep constant at that temperature (just under a simmer).

  4. In the bowl of a standing electric mixer, beat the egg whites with the cream of tartar and salt at low speed until they foam. Gradually increase the speed to high, while adding the sugar. Beat until the whites form stiff shiny peaks.

  5. Using a large serving spoon, form egg shapes and gently push the meringues into the hot water, leaving room for them to expand as they poach. Poach for 3 to 4 minutes. Carefully turn them over with a slotted spoon and poach for another 3 to 4 minutes until set. Lift out the meringues using a slotted spoon and place on a wire baking rack lined with a kitchen towel made of thin linen or cotton. Repeat until all the meringue is used. (They will keep for several hours.)

  6. When ready to serve, pour the chilled sauce into a shallow serving dish and float the meringues on top.

  7. Prepare the caramel: In a heavy saucepan combine the sugar and 2 tablespoons water and let stand until moistened. Over medium heat, swirl the pan until the sugar dissolves. Continue to cook until the syrup turns a golden amber color.

  8. Using the tines of a fork, form thin strands of syrup and drizzle them over the meringues. Sprinkle the surface with the lime zest and serve.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password